摘要
本文研究了白兰地在成熟过程中采取人工方式干预,从而达到加快陈化的效果。在处理过程中以在橡木桶陈酿1年的白兰地为基酒,探究添加不同烘烤程度、不同香气种类、不同量的橡木对白兰地的影响。结果表明,添加中度烘烤型香草橡木片,经过45~55℃高温和-10℃左右低温萃取、催熟,充分保留了橡木片中芳香型物质,通过焦糖色素和橡木片共同作用改变了基酒原有的色泽和风味,得到的产品色泽好(金黄色)、橡木香与酒香协调、口感醇和且甘冽清爽,达到VO级白兰地标准。大大缩短了白兰地的陈酿时间,较大地降低了生产成本。
This paper studies the artificial intervention of brandy in the ripening process,so as to achieve the effect of accelerating aging.In the process of processing,brandy aged in oak barrels for one year was used as the base liquor to explore the effects of adding different baking degrees,different aroma types and different amounts of oak on brandy.The results showed that the aromatic substances in the oak chips were fully retained after the medium baked vanilla oak chips were extracted and ripened at high temperature of 45~55℃and low temperature of-10℃.The original color and flavor of the base wine were changed through the joint action of caramel pigment and oak chips.The product had good color(golden yellow),harmonious oak and wine flavor,mellow and refreshing taste,and reached the standard of VO grade brandy.The aging time of brandy is greatly shortened and the production cost is greatly reduced.
作者
张朝阳
吴旭杰
邓小莉
李梅
ZHANG Zhaoyang;WU Xujie;DENG Xiaoli;LI Mei(Ningxia Hengsheng Xixia King Wine Co.,Ltd.,Yinchuan 750104,China)
出处
《食品安全导刊》
2022年第19期158-160,共3页
China Food Safety Magazine
关键词
白兰地
陈化
感官评定
brandy
aging
sensory evaluation